Okay, recipe time! This is originally for sausage stuffed apples, but it's too good to use for only one thing! I'm giving you the original recipe first, then I'll add what I do to make it as just stuffing.
6 large baking apples
3/4 pound sausage
3/4 cup finely chopped celery
1/2 cup finely chopped onions
2 cups soft whole wheat bread crumbs
2/3 cups chicken stock or water
1/4 tsp ground sage
1/8 tsp ground cinnamon
dash of nutmeg
Slice 1/2 inch off top of apples and core. Scoop out pulp and chop finely. Reserve 1/2 cup cup pulp and use remaining in mufins, salads or whatever else.
In a medium skillet, brown sausage over medium heat, breaking it up with a wooden spoon. Remove from pan with a slotted spoon and replace with celery and onion, saute for 5 minutes. Stir in reserved apple pulp and cook, stirring, for 2-3 minutes. Drain off any fat. Return sausage to skillet. Add bread crumbs, stock or water, sage, cinnamon, and nutmeg. Mix well. Stuff apples with this mixture. You can freeze now if you wish.
To serve, place apples in a baking dish that has been coated with vegetable spray. Bake in a preheated 350 degree oven for 35 - 40 minutes or until apples are tender. If frozen, defrost slightly and and bake for 50 minutes or until apples are tender.
Now, to make it as just stuffing, forget all the scooping and pulping and that stuff. Just peel, core and chop up 2-3 large baking apples. Then follow the rest of the recipe. This stuff is so good there ought to be a law! And the best part is you can make it on days when you have the time, then roll it up in waxed paper, put in a freezer bag, and freeze until you want it. We sometimes just slice it like regular sausage and toss it in the skillet with eggs, too.
Edited to add: Over on Grampa, What's for Dinner thread I posted another apples and sausage stuffing recipe to use in squash. You can also use that recipe, omitting the Parmesan cheese and subbing an extra 1/2 cup of bread crumbs.
Edited by Blooie - 10/28/15 at 1:17pm